Category: Creme Anglaise

Now I have to confess to be slightly late in posting this one, so apologies and please store it up for when Rhubarb is in the shops again. That being said Rhubarb and Custard is an absolute English classic and frankly cannot be beaten as a flavour combination, be it in a Crumble (a personal…

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins). Quite how I managed this I am not sure. There was one failed attempt many years ago and I think I never tried again afterwards. 10 months after starting…

Custard! What Englishman doesn’t love custard? Not that horror that we had at school with a nasty thick skin on it, but the gorgeous yellow vanilla rich sauce that has to accompany a Crumble or Sticky Toffee Pudding . It is so English that the French even acknowledge the fact by naming it after us – a…